Overnight Country Blonde Mistake and attempt to fix.

So I planned on making the Overnight Country Blond From Forkish's Flour Water Salt Yeast.  I used the nmnf method to build my levain.  I read the recipe many times.  I was good to go.  1 exception.  for some reason I read the overnight ferment as "overnight cold ferment", so after my last stretch and fold, about 10PM Saturday night, into the fridge it went.  Sunday morning about 10 went to get it and look, no rise at all.  So I transferred it to my 6qt tub, needed the 12 qt for Forkish's Satuday White Bread, and went about thinking how to fix this. 

Decided to try a combination of things I have read about but never yet tried.  So I put it back in the fridge and left it there till 8PM Sunday night.  This gave it a 22 hour unplanned cold ferment.     

I then transferred back to my 12 QT at 8PM tub for a 12-15 hour ferment on the counter overnight.

  I really had no idea what to expect. I was amazed at how much it had risen after 14 hours.

Here is after shaping.  The dough is so soft.  

Will share the final pics after baked./  

This bread and what I did to recover the mistake has used techniques I have studied but never tried.  I feel pretty good that I was able to save this from the error and still make, what I hope, will be 2 awesome loaves of bread.

Craig